Easy Basque Burnt Cheesecake
This super easy Basque Burnt Cheesecake recipe comes together in 5 minutes using 5 simple ingredients yet has an unbelievable texture and taste. It's the best Cheesecake I have ever had!
Prep Time10 minutes mins
Cook Time50 minutes mins
Waiting time4 hours hrs
Total Time5 hours hrs
Course: Dessert
Cuisine: Mediterranean
Servings: 6
Calories: 702kcal
- 600 g Cream cheese e.g., full-fat Philadelphia, and at room temperature.
- 200 g Granulated sugar
- 4 Eggs at room temperature.
- 300 g Heavy Cream at room temperature, 36% fat
- 30 g All purpose flour
Prepare an 8-inch / 20 cm Spring form pan loosely lined with 2 square pieces of parchment paper. Preheat the oven to 230C / 446F (no fan).
Put the room-temperature cream cheese into a bowl and slowly add the sugar while mixing on medium speed with an electric hand whisk (or in a stand mixer).
Slowly add the room-temperature eggs to the mixture one by one while continuing to mix at medium speed.
Reduce the mixer speed to low and slowly pour in the room-temperature cream.
Fold in the sifted flour using a rubber spatula and then pour the Basque cheesecake batter into the prepared 8-inch / 20 cm Spring form pan. Reduce the oven temperature to 210C / 410F (no fan), and bake the cheesecake for 50 minutes, checking after 35-40 minutes.
Let the cheesecake cool in the pan before transferring to the fridge for at least 4 hours to set completely before removing the springform and serving.
Store leftover burnt cheesecake covered in the fridge and consume within 1-2 days.
Ingredient notes
- Weigh all ingredients using a digital scale for precision.
- Take the ingredients out of the fridge before you make this recipe so that they are all at room temperature.
- Fold the flour in gently to avoid knocking out any air before pouring the batter into the springform pan.
Technique notes
- All ovens vary, so make sure you're baking at the right temperature by using a Digital oven thermometer
- The cheesecake should be puffed when it is done, the top should be caramelized, the side should be baked, and the center should still be slightly jiggly.
- Do not rush to remove the springform; the cheesecake needs to chill for a minimum of 4 hours in the fridge to set first.
Calories: 702kcal | Carbohydrates: 43g | Protein: 11g | Fat: 56g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 382mg | Potassium: 235mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2237IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg